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Spring Vegetable Soup with Matzo Balls




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Spring Vegetable Soup with Matzo Balls

2 tb Safflower oil

1 lg Onion, finely chopped

2 md Celery stalks, diced

1 md Potato, peeled & diced

2 md Carrots, diced

6 c Water

2 ea Vegetable bouillon cubes

Handful of celery leaves 1 c Tomatoes, drained & chopped

1/2 ts Cumin

2 c Cauliflower, chopped

Salt & pepper 1 c Lettuce, shredded

1 c Peas, steamed

1 tb Dill, fresh, minced

2 ea Scallions, minced

Matzo balls Heat oil in a large soup pot. Add onion & celery & saute over moderate heat until golden. Add potato, carrots, water, bouillon cubes, celery leaves, tomatoes & cumin. Bring to a boil, reduce heat, cover & simmer for 15 minutes. Add cauliflower & continue to simmer for 10 minutes more.

Season to taste. Remove from heat & let soup cool. Refrigerate overnight to develop flavour. Just before serving, heat soup & add remaining ingredients. Simmer for 10 to 15 minutes. Add more water if needed.

Serve with 3 to 4 matzo balls per bowl. Nava Atlas, "Vegetarian Celebrations"

 

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